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Creamy pasta dishes have a unique way of captivating our taste buds, offering a delightful blend of rich flavors and satisfying textures. Among the myriad of creamy pasta recipes, Creamy Roasted Red Pepper Pasta stands out not only for its indulgent taste but also for its stunning visual appeal. The vibrant red of roasted peppers transforms an ordinary dish into a culinary masterpiece, making it a favorite for home cooks and food enthusiasts alike.

Creamy Roasted Red Pepper Pasta

Savor the rich flavors of Creamy Roasted Red Pepper Pasta with this easy-to-follow recipe. Roasted red peppers bring a sweet, smoky essence to a luxurious cream sauce, making this dish a standout at any table. Choose your favorite pasta, from fettuccine to penne, and get ready to impress family and friends. Learn how to perfectly roast peppers, create a creamy sauce, and achieve the ultimate pasta texture. This comforting meal is perfect for cozy nights in or special gatherings.
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Ingredients
  

12 oz (340g) pasta of your choice (fettuccine or penne recommended)

2 large red bell peppers

1 cup heavy cream

3 cloves garlic, finely minced

1 small onion, chopped finely

1/2 cup grated Parmesan cheese, plus extra for serving

2 tbsp olive oil

1 tsp dried oregano

1/2 tsp red pepper flakes (optional, for a spicy kick)

Salt and freshly cracked black pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Roasting the Peppers: Preheat your oven to 450°F (232°C). Halve the red bell peppers, discarding the seeds and stems. Place the peppers cut side down on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until the skins are blistered and slightly charred. Remove from the oven and let them cool for a few minutes. Once cool enough to handle, peel off the charred skins, chop the peppers, and set aside.

    Cooking the Pasta: In a large pot, bring salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

      Preparing the Sauce: In a large skillet over medium heat, pour in the olive oil. Once hot, add the chopped onion. Sauté for about 3-4 minutes or until the onion is soft and translucent. Add the minced garlic and continue cooking for an additional 1-2 minutes, stirring frequently until fragrant but not burned.

        Blending the Sauce: In a blender, combine the roasted red peppers, heavy cream, dried oregano, and red pepper flakes (if using). Blend the mixture until smooth and creamy. Carefully pour this mixture into the skillet with the sautéed onion and garlic, stirring well to combine. Allow the sauce to simmer gently for about 5 minutes, letting the flavors meld together.

          Bringing It All Together: Add the cooked pasta into the skillet with the sauce. Toss it thoroughly to ensure the pasta is well-coated. If the sauce appears too thick, gradually add in the reserved pasta water, a little at a time, until the desired creamy consistency is reached. Finally, stir in the grated Parmesan cheese, adjusting with salt and pepper to taste.

            Serving: Serve the creamy pasta hot, garnishing each portion with fresh basil leaves and an additional sprinkle of Parmesan cheese if desired. Enjoy your sumptuous Creamy Roasted Red Pepper Pasta!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4